|Baking Pan||Rose Gold Cookie Sheet 33.5cm|
|Makes||6 Large cookies|
- 100g butter, softened
- ¼ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- 50g white chocolate, chopped
- White marshmallow
- ¼ tsp nutmeg
- ¼ tsp mixed spice
Cream together granulated sugar, brown sugar, and softened butter in a bowl. In the same bowl, add in egg and stir until the texture becomes similar to a thick paste.
Sift all-purpose flour, baking soda, and cinnamon and fold gently into wet ingredients. Take care not to over mix or it will result in a cakier texture—and we want chewy cookies!
Fold in your white chocolate chunks or chips (either are fine, but who doesn't love big chopped chunks?)
Chill your cookie dough in the fridge for at least an hour to let the ingredients mingle together and create a more toffee-like flavour.
Preheat your oven to 175°C.
Scoop out portions of dough that are around 60-70g and wrap them around the marshmallows, leaving some exposed at the top. Make sure the bottom of the cookie is thick enough, or else the marshmallow will leak out through the bottom.
Bake in the oven for 12-14 minutes or until lightly browned. Leave ample space in between your cookies to allow for spreading! If your marshmallows aren’t browned to your liking, place them under a broiler for a couple minutes until toasted, or if you have one, use a blowtorch.
Allow your cookies to cool for at least 20 minutes, then place a chocolate Easter rabbit into the melted marshmallow centre.
You’re done, enjoy!